VENISON HEART RECIPE RECIPES

Steps:

• BBQ Rub and Sauce
• Whisk all ingredients together in a bowl and store in an airtight container in the refrigerator. It will last for about a week in the fridge, longer if you omit the lemon juice.
• The Ribs
• Using a hacksaw or bone saw, cut a rack of game ribs perpendicular to the bones, so to get a 4-6 inch strip of connected rib bones.
• Then cut these strips into pieces containing 3 or 4 ribs apiece.
• Place the ribs into a pressure cooker or crock pot and add just enough stock or water to cover them.
• Cook at full pressure for 30 minutes. If using a slow cooker, cook on high for 2 to 3 hours or low for 6 to 8 hours. By then, the ribs should be fairly tender. The measure of a perfectly cooked venison rib will be if the meat hangs on to the bone when picked up, but if you shook the bone the meat would start to fall off. A little resistance is not a bad thing.
• Prepare a grill (gas or charcoal) at medium-high heat.
• Remove the ribs from the slow cooker, let them cool, and then give them a generous rub-down with the rub.
• Place the ribs on the grill.
• Since they’re already cooked, you’re simply reheating the meat and charring the outside a bit.
• Once the ribs have crisped, about 10 minutes, coat them generously with the barbeque sauce, and continue cooking for 1 to 2 minutes to allow the sauce to caramelize and thicken.
• Serve warm.

Steps:

• Heat an 8- to 10-quart Dutch oven over medium-high heat.
• Season the shank discs well with salt and pepper.
• Lightly dredge the discs in flour.
• Add the oil to the pot and swirl to coat. When the oil starts to shimmer, sear the shank discs in batches (avoid overcrowding the pan, which will steam the meat). When the meat is well browned on all sides, remove to a plate. Be careful not to burn the bits on the bottom of the pan, as it will impart a bitter flavor.
• Add the onions, carrots, and celery and cook until the onions are browned.
• Add the garlic and cook for 30 seconds until fragrant.
• Push the vegetables to one side of the pot. Add the tomato paste to the empty side of the pot and let it begin to caramelize a little. Once it darkens, stir the tomato paste into the vegetables.
• Add the wine to the pot and scrape up any brown bits on the bottom of the pan. Allow the wine to reduce slightly.
• Return the meat to the pot. Add enough stock to just cover the meat. Bring to a boil, then reduce the heat to low.
• Skim off and discard any scum that accumulates on the surface.
• Stir in the thyme, rosemary, and sage.
• Cover the pot and cook at a bare simmer until the meat is fork-tender, 3-1/2-4 hours. Check halfway through to make sure there is still enough liquid covering the meat; add more if needed.
• About 30 minutes before the meat is done, make the polenta in a 4-to 6-quart pot, bring the water to a boil. Add the salt.
• Whisking constantly to avoid lumps, slowly add the polenta in a thin stream.
• Reduce the heat to medium-low and continue to stir for 15 to 20 minutes until the polenta becomes thick and large bubbles form (kind of like a volcano).
• Remove from the heat and stir in the grated cheese and the butter.
• Set aside, covered. Add milk if needed to loosen up the polenta when you serve it.
• When the shanks are fork tender, remove them from the oven and carefully remove the strings with kitchen shears.
• Divide the polenta among the dinner plates. Top each puddle of polenta with a shank piece. Spoon the sauce and the vegetables over the meat. Sprinkle with parsley to garnish. Serve immediately with grated cheese.